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Print Recipe
Apple Cheesecake with Sour Cream Filling Recipe
And another old recipe for cheesecake with fragrant apples, rum-soaked raisins and delicious sour cream filling. I really hope that will be useful to someone and my special recipe cakes. Cheesecake turns out great. Baking tray size 33*35.
Cook Time 50 minutes
Servings
Ingredients
Dough:
Filling:
Fill:
Cook Time 50 minutes
Servings
Ingredients
Dough:
Filling:
Fill:
Instructions
  1. Clean raisins pour cognac and remove for at least 1 hour. I pour from the evening and cook the next day
    Clean raisins pour cognac and remove for at least 1 hour. I pour from the evening and cook the next day
  2. Apples clean, cut out the middle and cut into large chunks. Put them out by stirring in butter with cinnamon and sugar. They should be a little soft. To cereal as to bring not desirable. Let the filling cool.
    Apples clean, cut out the middle and cut into large chunks. Put them out by stirring in butter with cinnamon and sugar. They should be a little soft. To cereal as to bring not desirable. Let the filling cool.
  3. Mix cottage cheese, sour cream, milk, olive oil, sugar, vanilla sugar and salt. Gradually sift the flour into the dough with baking powder and knead the soft, slightly stick to the hands of the dough.
    Mix cottage cheese, sour cream, milk, olive oil, sugar, vanilla sugar and salt. Gradually sift the flour into the dough with baking powder and knead the soft, slightly stick to the hands of the dough.
  4. Use your hands to level the dough on a greased baking sheet with an even layer.
    Use your hands to level the dough on a greased baking sheet with an even layer.
  5. Put a little warm filling evenly and send in the oven, preheated to 180 degrees for 20 minutes.
    Put a little warm filling evenly and send in the oven, preheated to 180 degrees for 20 minutes.
  6. Prepare the fill. Divide the eggs into yolks and proteins. In proteins should not be of particles yolk. RUB the yolks with the sugar, mix the sour cream. Whisk it all together.
    Prepare the fill. Divide the eggs into yolks and proteins. In proteins should not be of particles yolk. RUB the yolks with the sugar, mix the sour cream. Whisk it all together.
  7. Something to whisk the egg whites until soft peaks form take a clean dry narrow capacity. Wipe it with a swab soaked with a drop of vinegar and wipe with a clean dry towel. Pour it egg white, add a bit of salt. Take the nozzle and whisk whisk at maximum power blender. The mixture will begin to whiten, increase in volume and everything will turn out.
    Something to whisk the egg whites until soft peaks form take a clean dry narrow capacity. Wipe it with a swab soaked with a drop of vinegar and wipe with a clean dry towel. Pour it egg white, add a bit of salt. Take the nozzle and whisk whisk at maximum power blender. The mixture will begin to whiten, increase in volume and everything will turn out.
  8. Whites gently mix together with the sour cream mixture with a spatula movements upwards-downwards. This action must be performed by the end of 20 minutes of baking cheesecake.
    Whites gently mix together with the sour cream mixture with a spatula movements upwards-downwards. This action must be performed by the end of 20 minutes of baking cheesecake.
  9. Pour the cheesecake fill and send in the oven for another 10-15 minutes until light Browning fill.
    Pour the cheesecake fill and send in the oven for another 10-15 minutes until light Browning fill.
  10. To give the cheesecake a bit to cool and you can eat. My photos of baking-as usual "masterpiece". Bon appetit!
    To give the cheesecake a bit to cool and you can eat. My photos of baking-as usual "masterpiece".
Bon appetit!

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